Absolutely super. Well done. Might need some curry for breakfast now....

Can't believe how easy they were mate.

I was blown away by how tasty they were....so was everyone else.

Better start ordering bigger trousers !!!!!!!!!!!

Looking really good there. Yum yum !

Quote from: skronk on June 02, 2012, 09:03 AM

Quote from: natterjak on June 02, 2012, 07:58 AM

What kind of dipping sauce would pakora normally be served with? Last time I had them it was with a tangy sweet red sauce but not sure if that's the norm or just one restaurant's interpretation. It's not a starter I usually order.

Hi Natterjak,

Good squeeze tomato ketchup
2 tbsp water
Splash lemon juice
Half tsp dried mint
Salt to taste
Pinch chilli powder

Mix well together. This is your dipping sauce.

My wife adds tbsp yoghurt to the mix. It's good both ways. Enjoy.

Thanks skonk might try these as they seem easy to make and even without a deep fat fryer it seems they will only need a small pan of oil if you cook them in batches. Getting the temperature right might be an art though

I use a 240cm wok from Asda. Real cheapo. It's easier to control dropping the pakora into the oil. I have a deep fat frier but prefer to use the wok. I have it so the oil is 50mm from the top and put it in a large gas ring until a small drop of pakora I have dropped in justs starts to fry then transfer to smallest ring on cooker. I turn them 3 or 4 times during cooking with the sharp end of a steak knife.

The best way to describe temperature would equate to a small simmer.

They should take about 7 minutes. You will get about 20-24 from this mix. Fry in 2 batches.

Remember to use heaped teaspoons of coriander/cumin to enhance the flavour ?

If you like them prepare to buy 1 size larger trousers  ;D

gona give um a try skronk thank for sharing.

If you like coriander/cumin flavour....used heaped teaspoons......yum yum.